Hearty Mushroom And Beef Soup
A hearty and savory mushroom and beef soup packed with rich flavors, vegetables, and rice, perfect for comforting meals and satisfying appetites.
Ingredients
- 1 lb. fresh mushrooms ⓘ
- 2 lb. boneless chuck beef, cut into small cubes ⓘ
- 7 cups beef broth or bouillon ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 3/4 cup sliced carrots ⓘ
- 3 tablespoons cornstarch ⓘ
- 1/2 cup water ⓘ
- oregano to taste ⓘ
- 1/4 cup vegetable oil, divided ⓘ
- 1 cup chopped onion ⓘ
- 1 (No. 2 1/2) can crushed tomatoes ⓘ
- 1 bay leaf ⓘ
- 1/2 cup uncooked rice ⓘ
- 1/2 cup red Burgundy wine ⓘ
Instructions
- Rinse, pat dry, and slice the mushrooms.
- In a large pot, heat 2 tablespoons of vegetable oil until hot.
- Add the sliced mushrooms and sauté until golden brown. Remove from the pan and set aside.
- Add remaining oil if needed, then cook chopped onion until translucent.
- Add cubed beef to the pot and brown on all sides.
- Stir in garlic powder and cook for 1 minute.
- Add beef broth or bouillon, crushed tomatoes, bay leaf, and sliced carrots to the pot.
- Bring to a boil, then reduce heat and simmer for about 45 minutes or until beef is tender.
- Stir in uncooked rice and cook until rice is tender, about 15 minutes.
- Mix cornstarch with water to create a slurry and add to the soup to thicken.
- Stir in red Burgundy wine and cooked mushrooms.
- Season with oregano to taste, remove the bay leaf, and serve hot.
Tips & Substitutions
For a deeper flavor, consider using a mix of mushrooms like shiitake and cremini. If you want a lower-carb option, substitute rice with cauliflower rice. You can also use leftover cooked beef instead of raw; just add it later in the cooking process. Adjust the amount of garlic powder based on your taste preference.
Serving Suggestions
Serve this hearty soup with crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Nanny'S Barbecue Hash, making for a comforting dinner. For a touch of freshness, garnish with chopped parsley or a sprinkle of Parmesan cheese before serving.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. This soup also freezes well; cool completely before transferring to freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Mushroom And Beef Soup contains roughly 1623 calories, with 36g protein, 353g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (405% of the Daily Value), iron (222% of the Daily Value), and vitamin A (199% of the Daily Value). Note that it is relatively high in sodium, at 670mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead and actually tastes better the next day as the flavors meld. Just store it in the refrigerator and reheat when ready to serve. Make sure to store the rice separately if you prefer it al dente.
What kind of beef is best for this soup?
Boneless chuck beef is ideal due to its tenderness and flavor after slow cooking. However, you can also use brisket or round roast if you prefer. Just ensure it is cut into small cubes for even cooking.
Can I use a different type of wine?
Absolutely! If you don't have red Burgundy wine, any dry red wine like Merlot or Cabernet Sauvignon will work well. Alternatively, you can omit the wine entirely for a non-alcoholic version, adding a bit more broth for moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).